Thanksgiving is right around the corner (mornings are in the low 70’s now, can’t you feel Jack Frost in the air? ) and we wanted to do something different with the squash this year. What better way of remembering growing up in New England than to add some nice crunchy fresh harvest apples and maple syrup!
Making this was easy and takes just over an hour. Here is what I did. Wash the squash and cut it in half crosswise. then cut it into 3/4″ thick slices and cut those into the semi circles you can see in the picture. Place the squash in an aluminum foil lined cookie sheet (I used a jelly roll pan, it has higher edges.) Combine 2 oz of authentic Vermont Grade A Fancy maple syrup with a teaspoon of margarine. (Nuke it for 20 sec but be careful the syrup doesn’t boil over. Spread about 1/2 of the syrup mixture over the squash and place in a preheated 350 deg oven.
Wash a couple of apples and cut them into slices about 1/4 – 1/2″ thick. Remove any seeds and core. Place on top of the squash after it has baked for 45 min and add the remainder of the syrup mixture. Continue baking for the additional 15 min.
When you remove it from the oven add a sprinkle of brown sugar to each “squapple” slice and brown it with a torch. The shell of the squash is tender enough to eat, but can also be cut away if desired.
It looks like you are using butternut which is very tasty and also behaves well for this application; I’m tempted to try unpeeled acorn for greater contrast but am not sure that the slices will manage as nicely because of the shape….not as well behaved a squash! I’ll let you know if I get that far.